Pumpkin Basque Cheesecake
Burnt Basque cheesecake but make it fall. This pumpkin basques cheesecake is simple to make and so delicious! Packed with pumpkin purée and pumpkin spice is the perfect no fuss dessert to make this Thanksgiving.
Equipment
- Large mixing bowl
- Whisk
- Rubbe spatula
- 9inch spring foam tin
- Baking paper
Ingredients
- 15 ounces pumpkin puree
- 700 gm cream cheese
- 250 g castor sugar
- 4 eggs
- 1 tbsp vanilla
- 2 tbsp molasses
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 250 ml whipping cream
- 45 gm flour
Instructions
- Preheat the oven to 220℃, line your 9inch spring foam tin with 3 sheets of baking paper - we want the size of the paper to be larger than the tin. Scrunch the paper into the tin and it should be rustic so don’t over think it.
- In a large mixing bowl add the room temperature cream cheese and whisk until smooth. Add the pumpkin puree, castor sugar and mix until smooth. Add the eggs, one at a time and mix until combined.
- Add the vanilla, molasses, pumpkin spice, salt and whisk again. Add the whipping cream and whisk until smooth. Add the flour into the batter and gently whisk until combined.
- Pour this over a strainer into the lined tin, bake for 35-40 mins until the top is dark brown and little blistered. The center should be wobbly when you shake the tin.
- Remove from the oven and allow it to cool for 4-6 hours in the fridge before slicing and serving.
Notes
- Don’t over mix the cheesecake batter as it will not give you a smooth cheesecake once baked.
- Allow it to cool for 4-6 hours in the fridge before slicing.